Sweet potatoes Tang Yuan

Combine custard powder, sugar, and milk powder. Add coconut milk, milk, and beaten egg. Mix well until incorporated.

Add cooking oil and mix well again. Strain the mixture to remove lumps.

Transfer to a lightly greased heatproof dish and steam at high heat for 10 minutes.

Remove from the steamer, let cool for 10 minutes, and knead into a smooth paste.

Roll the custard into balls about 2cm in size and set aside.

Mash the purple sweet potatoes in a mixing bowl, add half of the glutinous rice flour, oil, and sugar.

Knead the dough until smooth and not sticky, then divide into balls.

Flatten the dough, place a custard ball inside, and seal it. Repeat until all dough and custard are used.

Repeat the process for the orange sweet potato dough.

In a pot, combine water, pandan leaves, sliced ginger, and palm sugar. Bring to a boil, then simmer for 20-30 minutes.

Add the glutinous rice balls to the pot, stir to prevent sticking, and cook until they float. Serve hot.